YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Quinoa
Pan-seared salmon fillet served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
6.8 ounces Wild Atlantic Salmon
1/2 cup cooked Quinoa
1.5 cups Broccoli Florets
1/2 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are charred.
While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the pan skin-side up and sear for 4 to 5 minutes.
Flip the salmon and cook for another 3 to 4 minutes until it is cooked through and flakes easily with a fork.
Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.
Top the quinoa with the roasted broccoli and the seared salmon, then finish with a fresh squeeze of lemon juice.